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1
Preheat the oven to 425.
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2
In a medium baking dish, whisk 2 tablespoons of the rice vinegar, 2 tablespoons of the miso and 1 1/2 tablespoons of the soy sauce with the tahini paste, agave syrup, mirin and Chinese five-spice powder until smooth.
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3
Add the tofu and turn to coat.
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4
Let stand for 30 minutes.
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5
Meanwhile, in a blender, combine 1/4 cup of vegetable oil with the nori, water, honey, lemon juice, sambal oelek and the remaining 2 tablespoons of rice vinegar, 1 tablespoon of miso paste and 1 tablespoon of soy sauce.
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6
Puree until smooth and season lightly with salt and pepper.
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7
Refrigerate the vinaigrette.
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8
On a baking sheet, toss the asparagus with the sesame oil; season with salt, black pepper and the red pepper.
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9
Roast for 10 minutes, until tender and browned.
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10
Meanwhile, in a skillet, toast the sesame seeds over moderate heat until fragrant and lightly browned, 1 minute.
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11
Let cool.
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12
Light a grill and brush with vegetable oil.
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13
Remove the tofu from the marinade and grill over moderate heat, turning once, until browned and heated through, 6 minutes.
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14
Cut each block into 3 slices.
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15
Spoon some of the nori vinaigrette onto plates.
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16
Top with the asparagus and tofu.
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17
Sprinkle with the toasted sesame seeds, cilantro and scallion and serve.
